Beet, Carrot, and Fennel Slaw

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Beet, Carrot, and Fennel Slaw

 

3 small beets (about 1 pound), peeled and coarsely shredded

3 large carrots (about 3/4 pound), coarsely shredded

1 small fennel bulb, coarsely shredded

1 1/2 cups thinly sliced napa cabbage (about 1/4 head)

1 tablespoon brown sugar

3 teaspoons sesame seeds, divided

3 tablespoons peanut or canola oil

3 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons seasoned rice vinegar

1 tablespoon soy sauce

2 teaspoons sesame oil

1 teaspoon minced fresh ginger

Salt, to taste

Freshly ground pepper, to taste

 

 

 

Toss first 4 ingredients in a large bowl. Whisk together brown sugar, 2

teaspoons sesame seeds, and next 6 ingredients in a small bowl until well

blended. Add salt and pepper. Pour dressing over vegetables, and toss until well

coated. Sprinkle with remaining teaspoon of sesame seeds.

 

Yield: Makes 6 servings

 

Source: Cottage Living, JANUARY 2007

Formatted by Chupa Babi: 02.06.08

 

This salad will brighten up any main course but also works on its own as a light

lunch or simple supper. Prep: 20 minutes

 

ChupaNote: I used 1/2 t. red pepper flakes (Aleppo) for the pepper and served

the whole thing on a bed of arugula to stretch it for a dinner meal.

 

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